Description
A quick and flavorful one-pot pasta dish featuring tomatoes, olives, and feta, ready in about 20 minutes.
Ingredients
Scale
- 12 oz Pasta (such as penne or fusilli)
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 2 cups Cherry tomatoes, halved
- 4 cups Vegetable broth
- 1 each Red bell pepper, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup Feta cheese, crumbled
- 1 teaspoon Dried oregano
- Salt and pepper, to taste
- Fresh parsley, for garnish
- 4 cups Fresh spinach
Instructions
- Heat the olive oil in a large deep skillet or pot over medium heat.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the cherry tomatoes and red bell pepper, and cook for 2 minutes, stirring.
- Add the dry pasta, vegetable broth, dried oregano, and olives. Stir to mix.
- Bring to a boil, then lower to a steady simmer. Cook uncovered, stirring often, for about 10–12 minutes until the pasta is tender and most liquid is absorbed.
- Stir in the spinach and cook for 1–2 minutes until wilted.
- Remove from heat and stir in the crumbled feta. Taste and add salt and pepper if needed.
- Let the pasta sit for 1 minute, then serve hot.
Notes
Serve hot in bowls with extra feta and chopped parsley. Refrigerate leftovers for up to 3 days. Reheat with a splash of water or broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg
Keywords: one pot pasta, Mediterranean, quick dinner, vegetarian pasta